Picanha from yesterday

Seems everyone is doing picanhas recently so I picked up a couple to try… now easily my favorite.

Taken out of the freezer and towel dried. Added seasonings and left it uncovered overnight. Took it to room temperature outside the fridge. Put it on the smoker and ran a smoke tube as well as kept it low. About 6 hours till internal was 140 (wife doesn’t like so rare) took it in and finished on a ripping hot cast iron. Let it rest for about 30-40 minutes. (Longer next time I think) and sliced. Absolutely perfection. It’s my new champion cut.